Ingredients
For Cream Pudding:
3 cups low-fat or no-fat plain yogurt
½ cup sugar
1 ½ Tablespoons gelatin
2/3 cup warm water
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1 8 ounce Fat Free Cool Whip
For Strawberry Compote:
1 pound fresh or frozen
strawberries
1 T sugar
1 T fresh lemon juice
Preparation
For Cream Pudding: Whip yogurt with sugar. Dissolve 1 1/2 Tablespoons unflavored gelatin in 2/3 cup warm water until clear. When cool, slowly add to yogurt, add vanilla and lemon juice and fold in coolwhip. Pour into a gelatin mold that has been greased with vegetable oil. Refrigerate until set.
For Strawberry compote: Slice fresh strawberries, place in medium sauce pan and mix in sugar and lemon juice over low heat. When the fruit is somewhat tender, mash with potato masher or back of fork. Simmer until slightly syrupy, or until desired texture. Cool and serve over slices of cream pudding.
